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Beets with Vinegar

Christmas Eve Dinner Additions 60 min Easy 13 wyświetleń ~6.94 PLN - (0)
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Description

Traditional pickled beets are a classic Christmas side dish in Polish cuisine — sweet and sour, aromatic, and deep red. They are made from cooked beets cut into slices or cubes, along with a marinade of vinegar, sugar, onion, and spices (bay leaf, allspice, pepper). The dish pairs wonderfully with kutia, dumplings, carp, or cabbage, adding a contrast of flavor and color. After a few hours, or ideally after 24–48 hours of marinating, the beets develop a full flavor — they are slightly crunchy (if sliced) and juicy. Served aesthetically on a platter decorated with parsley, they look festive and appetizing.

Składniki (12)

Servings:
6
  • Cooked, peeled red beets 800 g
  • Onion 1 szt.
  • Spirit vinegar 6% 100 ml
  • Water 100 ml
  • White sugar 30 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Table salt 5 g
  • Black pepper (ground) 2 szczypty
  • Bay leaf 6.7 szt.
  • Allspice (berries) 3 szt.
  • ✨ Opcjonalne
  • Mustard seeds (optional) 10 g
  • Parsley (for serving, optional) 1 pęczek
💰 Szacowany koszt dania: ~6.94 PLN (1.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

If you have raw beets: wash them thoroughly under running water, trim the leaves and root so as not to damage the skin. Place the beets in a large pot, ensuring they have space (do not layer them too tightly). Cover with cold water so that the water is about 2 cm above the surface of the beets. Add 5 g of salt. Bring to a boil over high heat, then reduce the heat to medium-low and cook for 40–60 minutes depending on size (smaller ones 30–40 min, larger ones even 60+). Check by piercing the largest beet with a fork or knife: if the knife goes in smoothly to the center, the beets are soft and ready.

Ingredients: Cooked, peeled red beets, Table salt
Use a large pot with a lid and kitchen tongs. A common mistake: pulling the beets out too early — they will be hard. Cooking them too long doesn't harm, but it increases the risk of losing some color to the water.
2

After cooking, drain the hot water and rinse the beets with cold water to stop the cooking process and make them easier to peel. Once they are cool enough to handle (about 10-15 minutes), remove the skin: place the beet on a cutting board and rub the skin with a paper towel or gently scrape the skin off with a knife. The skin should come off easily — if not, the beet is still hot or undercooked.

Ingredients: Cooked, peeled red beets
For peeling, use a paper towel, disposable gloves, or a knife. Beets stain hands and surfaces — protect the board, use gloves, or wash your hands immediately.

Slicing

3

Cut the cooled, peeled beets into slices about 4–6 mm thick or into cubes about 8–10 mm, depending on your preference. Slices look elegant and arrange nicely on a platter, while cubes provide a more intense mix with the marinade. Place the chopped beets in a large bowl.

Ingredients: Cooked, peeled red beets
Use a wide, sharp knife or a mandoline (if using a mandoline, wear a finger guard). Try to make the slices of even thickness, which will ensure uniform flavor distribution.

Preparing the marinade

4

Peel the onion and slice it into thin half-rings (cut the onion in half from root to tip, lay it flat on the board, and cut thin strips). In a small saucepan, combine vinegar (100 ml), water (100 ml), sugar (30 g), salt (5 g), pepper (2 pinches), bay leaves (2 pieces), and allspice (3 pieces). Heat the mixture over medium heat, stirring until the sugar and salt are completely dissolved and the marinade begins to gently boil — about 3–4 minutes. Do not allow it to boil vigorously for too long to avoid reducing the volume too much. Remove from heat and let it sit for 5 minutes so it is not boiling (the temperature should be warm, ~50–60°C).

Ingredients: Spirit vinegar 6%, Water, White sugar, Table salt, Black pepper (ground), Bay leaf, Allspice (berries)
Use a small saucepan with a thick bottom and a wooden spoon for stirring. Important: do not pour boiling marinade directly into glass if you are using thin jars — first cool it to a warm temperature to avoid cracking.

Mixing

5

In a large bowl with chopped beets, add chopped onion. If using, toss in mustard seeds (10 g). Pour warm (not boiling) marinade over the beets — enough to cover all the pieces. Finally, add canola oil (30 g) and gently mix with a wooden spoon or silicone spatula, so the beet pieces do not get crushed. After mixing, transfer the beets to a jar or airtight glass container, arranging them so that the marinade covers everything. If using a jar, leave about 1 cm of space under the lid.

Ingredients: Cooked, peeled red beets, Onion, Mustard seeds (optional), Rapeseed oil, Spirit vinegar 6%, Water, White sugar, Table salt
Use a wide spoon and a large bowl. A common mistake: pouring hot marinade and immediately sealing the jar can cause deformation — first cool it to warm. If you want to speed up the flavor, cut the beets thinner (2–3 mm), then they will absorb the marinade faster.

Marinating

6

Cover the dish with a lid and set aside to cool on the countertop for 1 hour, then place it in the refrigerator. The beets should marinate for at least 12 hours, but the best flavor will be achieved after 24–48 hours — this is when the aromas will blend well. Before serving, take them out of the refrigerator for 20–30 minutes to lose their icy chill.

Ingredients: Cooked, peeled red beets
For storage, use a glass jar with a capacity of at least 1 liter or an airtight container. Avoid plastic dishes with strong odors. The most common mistake: eating immediately after preparation — the flavor will be underdeveloped.

Serving

7

Before serving, gently mix the beets in the jar or transfer them to a serving platter. Decorate with finely chopped parsley (optional 30 g) and optionally drizzle with an extra teaspoon of oil. Serve at room temperature alongside Christmas dishes — they pair wonderfully with fish, cabbage, or mushroom dishes.

Ingredients: Parsley (for serving, optional), Cooked, peeled red beets, Rapeseed oil
Use a flat platter to arrange the beets nicely for easy serving. Additionally, you can add parsley for color and freshness.

Fun Fact

💡

Pickled beets are a traditional element of the holiday table in many regions of Poland — their sweet and sour taste balances out fatty and heavier dishes, while their intense color adds a festive touch. Pickling beets was popular due to the ability to store them for a long time in winter.

Best for

Wigilia Święta Bożego Narodzenia Rodzinne obiady

Tips

🍽️ Serving

Serve the beets at room temperature, slightly cooled. Before serving, it's a good idea to gently mix them after 20–30 minutes of being taken out of the fridge to evenly distribute the flavors. They can be served as a side dish with fish, meat, dumplings, or as part of a salad. For decoration, sprinkle with parsley or dill.

🥡 Storage

Store in an airtight jar or container in the refrigerator. Well-stored beets stay fresh for 5–7 days, sometimes up to 10 days (depending on the acidity level). If you want to extend the shelf life, use a higher ratio of vinegar to water or can the jars (this is not necessary for short-term storage). Heating is not required — serve cold or at room temperature.

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